Recipe of the Week

Bakery Fruit Tart

Bakery Fruit Tart


  • 2 unbaked 9-inch pie crusts
  • 3/4 cup water
  • 1/2 lime, juiced
  • 1/4 cup white sugar
  • 1 (15 ounce) can mandarin orange segments, drained, liquid reserved
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 1/2 cups milk
  • 3/4 cup half-and-half cream
  • 1 teaspoon vanilla extract
  • 1 (5.1 ounce) package instant vanilla pudding mix
  • 1 quart fresh strawberries, hulled and halved
  • 2 kiwis, peeled and sliced
  • 1 (16 ounce) can apricot halves, drained

  • Directions:

  • Prep 30 m
  • Cook 25 m
  • Ready In 1 h 25 m
  • Preheat oven to 400 degrees F (205 degrees C).
  • Place each pie crust into a 9-inch pie dish, and line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans.
  • Bake in the preheated oven until edges of crusts are golden, about 10 minutes.
  • Carefully remove the foil and weights and bake until the crusts have set, about 5 minutes more.
  • Remove from oven; set aside to cool.
  • Bring 3/4 cup water, lime juice, sugar, and the reserved liquid from the mandarin oranges to a simmer in a saucepan over medium heat.
  • Mix cornstarch and 1 tablespoon water in a small bowl; stir into the saucepan.
  • Continue simmering until syrup has thickened.
  • Remove from heat; set aside.
  • Whisk the milk, half-and-half, and vanilla extract into the vanilla pudding mix in a large bowl.
  • Allow the pudding to thicken for 5 minutes before spreading evenly into the baked pie crusts.
  • Arrange the strawberries, kiwis, apricots, and mandarin orange segments decoratively on the pudding.
  • Drizzle the prepared glaze thoroughly over each pie.
  • Chill in refrigerator before serving.